I’m finding my fall groove, folks. I’ve never been a pumpkin + cream cheese fan, but this year I found out that pumpkin + chocolate is a winner and now I’ve been pumpkin/chocolating all the things. What kitchen is complete without a pumpkin chocolate chip muffin recipe?? I suddenly realized that I didn’t have one, so I adapted the Blender Banana Muffin recipe from my new calendar and voila! Pumpkin Chip Muffins…THM:E style! My sister Katelyn, one of my most brutally honest constructive critics, gave them her thumbs-up.

“But wait!” you say. “Chocolate is a THM:S ingredient!” Correctomundo, my friend. But I used a small enough amount in this recipe to squeak by (good for your wallet and your waistline), and I made a note about serving size in the Notes section of the recipe below, so be sure to check it out.

These babies don’t even take any special ingredients that you can’t find at your local grocery store! The flour I used is just plain ol’ oat flour, which you can make by grinding up dry oatmeal in your blender or coffee grinder. I used THM’s stevia, the most economical sweetener, to sweeten them, but you can substitute for that with your own favorite locally-sourced low-glycemic sweetener. (Use this sweetener conversion chart to help convert between sweeteners, but always taste and adjust.) For an economical chocolate, chop up an 85% dark chocolate candy bar instead of using Lily’s stevia-sweetened chocolate chips.

Since I used only oat flour in these muffins for budget reasons, they’re going to be denser than your typical pumpkin chip muffins made with white flour, but I love them. They have the best taste and texture if they’re warm, and they reheat well in the microwave!

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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!

Have you ordered your copy of the newly-released Necessary Time 2018 calendar yet? Preorder ends Oct. 22, so order now to take advantage of the special shipping deal and $2 coupon for Necessary Food! I know it’s early, but you can use this as an opportunity to get Christmas shopping done! (There are price breaks on orders of multiple calendars.)

Blend everything but the chocolate chips together until smooth. (I do this in our Vitamix blender, but I'm sure you could also use a hand mixer.) Taste and add more sweetener if desired. Fold in the chocolate chips by hand and pour the batter into 12 (greased) standard-sized muffin tin holes and 12 mini muffin tin holes. Fill each hole ¾ of the way full. Top the batter with a sprinkling of additional chocolate chips and bake at 375* for 18 minutes (about 12 minutes for the mini muffins) or until a toothpick inserted into the center of a muffin comes out cleanly.

Let the muffins cool for 10-15 minutes for best texture before eating. Store leftovers in the refrigerator. These muffins are good cold but do reheat well in the microwave.

Notes

We make our own oat flour by blending quick or old-fashioned oats in our Vitamix blender or coffee grinder.The coconut oil used here adds a trace amount of fat per serving but improves the texture of the muffins. Between the coconut oil and chocolate chips there are about 2.5g fat per standard-sized muffin. Stick to 2 muffins to stay within THM:E guidelines. If you want to have more muffins or have a smidgen of butter or cream cheese on your muffins, go lighter on the chocolate chips and/or omit the coconut oil.Feel free to use more sweetener, especially if you use 85% dark chocolate instead of sugar-free chocolate chips. (A lot of people say I under-sweeten my recipes.) I recommend adding some granulated sweetener (such as THM Super Sweet Blend) if you want to increase the sweetness. Start with a few teaspoons and taste as you go.If you don't have mini muffin tins, you could just pour the extra batter into a small baking dish or loaf pan for pumpkin bars.Don't omit the chocolate! It really balances the flavors and adds some oomph to a muffin made completely with oat flour. I'm not saying that the muffins aren't good without the chocolate - I'm just saying that the chocolate is in there for a reason. =P

Hi Erin! I don’t recommend substituting THM Baking Blend for the oat flour because the Baking Blend soaks up more liquid and you would need to make adjustments to the liquids and conditioners in the recipe. 🙂

My daughter & I made these this evening & they were incredible! We only used 1/8 tsp Stevia & they were sweet enough for us. My husband is even taking one to work tomorrow for a gluten-free coworker of his.

Hi Jasmine! I usually don’t list nutrition facts because the healthy eating lifestyle I follow doesn’t require counting and I like to embrace that, but if you put the link into My Fitness Pal you should be able to pull the info easily. 🙂

I made these last night and I really liked the flavors! I halved the recipe and used a large silicone muffin pan. Any ideas why they would have ended up super flat? Mine tasted good- but they didn’t look as pretty as yours.

Maybe the holes in your pan were bigger than mine. 🙂 The silicone may also have something to do with it, but I’m not sure on that exactly since I don’t have much experience with silicone. I would try again with a standard-sized metal muffin tin if you can.

No, those are both THM:S flours and soak up different amounts of liquid than oat flour does. You can make oat flour by grinding regular dry old-fashioned oats to flour in a coffee grinder or blender. 🙂

“Between the coconut oil and chocolate chips there are about 2.5g fat per standard-sized muffin. Stick to 2 muffins to stay within THM:E guidelines. If you want to have more muffins or have a smidgen of butter or cream cheese on your muffins, go lighter on the chocolate chips and/or omit the coconut oil.” The muffins include protein in the oat flour as well as the egg whites, so it’s not necessary to add more protein but you’re welcome to do so if the muffins themselves don’t hold you over until your next meal.

You’re welcome to try, but I’m not sure that it would bake all the way through without being gummy in the center (oat flour has that effect). I would definitely test it out at home first before taking it anywhere. 🙂

Those look amazing! I’m excited to try them. I’m a newbie to this and have a question – can you use the THM Super Sweet or Gentle Sweet instead of the THM Pure Stevia Extract Powder? (I have the other two on hand and don’t want to buy additional sweeteners if I don’t have to.) If you can how much would you put of those in instead of the straight Stevia? Thanks so much!!!